2 ratings

Abuelita Conchas

The sweetest "seashells"
Abuelita Conchas

Photo courtesy of Nestlé

These traditional Mexican sweet bread rolls are so easy to make and even more delicious when paired with a cup of hot chocolate.

Recipe courtesy of Nestlé

Ready in
5 h and 15 m
30 m
(prepare time)
20 m
(cook time)
Calories Per Serving


For the conchas

  • 1 packet active-dry yeast
  • 1/2 Cup warm water
  • 4 Cups all-purpose flour, divided
  • 1/3 Cup granulated sugar
  • 1/3 Cup butter, softened
  • 2 large eggs, at room temperature
  • 1/2 Teaspoon vanilla extract
  • 1/2 Teaspoon ground cinnamon
  • 1 Teaspoon salt
  • 1/2 Cup warm milk
  • 1/2 - 1 Teaspoon vegetable oil for oiling bowl

For the topping

  • 1/2 Cup butter, softened
  • 1 Cup all-purpose flour
  • 2/3 Cups NESTLÉ® ABUELITA™ Granulated Chocolate Drink Mix (or 1 tablet NESTLÉ® ABUELITA™ Authentic Mexican Hot Chocolate Drink, grated)


For the conchas

Combine yeast and water in a small bowl.

Let stand for at least 10 minutes until yeast turns foamy.

Place 2 cups flour on a working surface.

Make a well in the middle of flour and add sugar, butter, eggs, vanilla extract, cinnamon, and salt.

Mix by hand, adding remaining flour ½ cup at a time until a smooth and sticky dough is formed.

Slowly add yeast mixture and milk to dough and knead for 5 to 7 minutes more until dough is completely smooth and elastic.

Shape the dough into a ball and transfer (crease side down) to a large oiled bowl.

Brush a small amount of oil, with hands, over surface of dough.

Cover with plastic wrap and place in a warm area for 2 ½ to 3 hours or until dough doubles in size.

Deflate dough by pressing with fingers.

Cover and let stand for 15 minutes.

For the topping

Beat butter with a hand mixer until smooth.

Add flour and NESTLÉ® ABUELITA™ Granulated Chocolate Drink Mix and continue beating until completely mixed and a paste is formed.

Line 2 large baking sheets with parchment paper.

Divide dough into 12 balls and arrange on prepared baking sheets about 2 inches apart.

Press each ball down lightly.

Divide topping into 12 balls.

Form each ball of topping into a disk and press flat over each dough ball, covering as much of the surface as possible.

Cut lines through topping with a small knife or circle cutter, resembling a seashell or scallop.

Lightly cover baking sheets with plastic wrap and place them in a warm place.

Let rolls rise for about 1 hour or until double in size.

Preheat oven to 375° F.

Bake for 20 to 25 minutes or until bread is golden brown.

Let cool on wire racks and serve.